Pages

Tuesday, March 22, 2011

Chicken Bruschetta

The key to a perfect chicken cutlet is to start with a thin cutlet and let it dry on a rack. Although I love to cook, i have few cooking gadgets. I use the rack in my toaster to double as the cooling rack for my cutlets and other things. This Chicken Bruschetta has garden fresh tomatoes, red onion and basil atop a crispy tender chicken cutlet. Pair it with a side salad and some bread to mop up the juices and you have an awesome meal.

Dredge cutlets through egg then through breadcrumbs on both sides
On medium heat, fry cutlet on each side til golden brown, set aside on a rack
In a bowl, add tomaotes, onions, extra virgin olive oil, oregano, basil, salt and pepper, mix well
Plate 1 chicken cutlet and spoon 1/6 th of the tomato mixture and some juice atop
Serve with crusty bread